Chicken paprikash with red pepper spice
Chicken paprikash with red pepper spice is a comforting Hungarian dish featuring tender chicken thighs simmered in a rich, creamy sauce made with paprika, onions, and chicken broth. The light sour cream adds a smooth texture, perfect for enjoying with rice or dumplings.
Cook time 35 min
Prep time 10 min
Ingredients:
1 dash black pepper1 cup chicken broth
2 tbsp paprika
2 tbsp butter
1 tsp red pepper (spice)
2 cups onion
8 chicken thighs
1 dash salt
1/2 cup light sour cream
Chicken paprikash with red pepper spice is a classic Hungarian dish known for its rich and flavorful sauce. This comforting recipe includes tender chicken thighs simmered in a savory blend of chicken broth, onions, and bold spices like paprika and red pepper. The addition of light sour cream brings a creamy texture to the sauce, making it a delicious and satisfying meal perfect for any night of the week.
Instructions:
- Begin by patting the chicken thighs dry with a paper towel and season them with a dash of salt and black pepper. Set them aside.
- In a large pan or Dutch oven, melt the butter over medium heat. Once the butter is melted and hot, add the chopped onions.
- Sauté the onions until they become translucent and start to caramelize, which should take about 5-7 minutes.
- Reduce the heat slightly and stir in the paprika and red pepper spice. Cook for another 2 minutes, carefully avoiding burning the spices, as this will create a bitter taste.
- Increase the heat to medium-high and add the seasoned chicken thighs to the pan, skin-side down if using skin-on thighs. Brown the chicken on both sides, which should take about 4-5 minutes per side.
- Once browned, remove the chicken from the pan and set aside on a plate temporarily.
- Deglaze the pan by adding the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds rich flavor to your dish.
- Return the chicken thighs to the pan, ensuring they are nestled into the onion and broth mixture.
- Reduce the heat to low, cover the pan, and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cooked, remove the pan from the heat. Take 1/4 cup of the hot pan liquid and mix it with the light sour cream in a separate bowl to temper it. This step will prevent the sour cream from curdling when you add it to the hot liquid.
- Slowly stir the tempered sour cream mixture back into the pan. Mix well until you have a smooth, creamy sauce.
- Taste the sauce and adjust the seasoning, if necessary, with additional salt and pepper to taste.
- Serve the Chicken Paprikash hot with your favorite side dishes, like rice, mashed potatoes, or dumplings, soaking up the flavorful sauce.
Chicken paprikash with red pepper spice is a delightful dish that beautifully showcases the depth of Hungarian cuisine. The combination of paprika, red pepper, and chicken creates a harmonious blend of flavors, all brought together by a creamy sour cream sauce. By following these tips and playing with the spice levels to suit your taste, you can make this dish your own and enjoy a hearty, flavorful meal.
Chicken paprikash with red pepper spice FAQ:
The chicken thighs should reach an internal temperature of 165°F (75°C) to be considered fully cooked. Additionally, the meat should be tender and easily pull away from the bone if using bone-in thighs.
Yes, you can substitute boneless chicken breasts for chicken thighs. However, you should adjust the cooking time, as chicken breasts typically take less time to cook—about 15-20 minutes simmering should suffice.
Store any leftover Chicken Paprikash in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stove or in the microwave before serving.
You can substitute light sour cream with plain Greek yogurt for a similar tangy flavor and creamy texture. Alternatively, heavy cream can be used, but it will alter the dish's lightness.
To add more heat, you can increase the amount of red pepper spice or add a pinch of cayenne pepper or crushed red pepper flakes when cooking the onions and spices.
Cooking Tips:
- For a deeper flavor, use smoked paprika instead of regular paprika.
- Ensure the chicken thighs are browned nicely as it adds complexity to the dish.
- If you prefer a thicker sauce, you can stir in a small amount of flour or cornstarch mixed with water before adding the sour cream.
- Serve with traditional egg noodles or a side of steamed rice to soak up the flavorful sauce.
- Adjust the amount of red pepper to your taste preference for heat.
Nutrition Facts
4 ServingsCalories 440kcal
Protein 27g
Carbohydrates 12g
Fiber 2.85g
Sugar 5g
Fat 33g
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